culinology the intersection of culinary art and food science

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Culinology The Intersection Of Culinary Art And Food Science

Author : Research Chefs Association
ISBN : 9781119034254
Genre : Cooking
File Size : 38. 78 MB
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Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Essentials Of Food Science

Author : Vickie A. Vaclavik
ISBN : 9781461491385
Genre : Technology & Engineering
File Size : 76. 76 MB
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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Culinary Nutrition

Author : Jacqueline B. Marcus
ISBN : 9780123918833
Genre : Technology & Engineering
File Size : 64. 69 MB
Format : PDF
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Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Methods For Developing New Food Products

Author : Fadi Aramouni
ISBN : 9781605951126
Genre : Technology & Engineering
File Size : 41. 28 MB
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Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Food Science

Author : Norman N. Potter
ISBN : 9789401572620
Genre : Technology & Engineering
File Size : 33. 57 MB
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Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.

Food Processing Technology

Author : P J Fellows
ISBN : 9780081005231
Genre : Technology & Engineering
File Size : 85. 90 MB
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Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

The Hunger Games Official Illustrated Movie Companion

Author : Kate Egan
ISBN : 9781407134727
Genre : Juvenile Nonfiction
File Size : 70. 13 MB
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Go behind the scenes of the making of THE HUNGER GAMES with exclusive images and interviews. From the screenwriting process to the casting decisions to the elaborate sets and costumes to the actors' performances and directors' vision, this is the definitive companion to the breathtaking movie.

Introduction To Food Science

Author : R. O. Parker
ISBN : 0766813142
Genre : Cooking
File Size : 41. 9 MB
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This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses. It is an excellent overview for anyone interested in attaining a basic understanding of food science.

On Cooking

Author : Sarah R. Labensky
ISBN : 0134441907
Genre : Cooking
File Size : 90. 4 MB
Format : PDF, Kindle
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For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Also available with MyLab Culinary MyLab(tm) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

The Apartment

Author : Danielle Steel
ISBN : 9780804179676
Genre : Fiction
File Size : 60. 45 MB
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NEW YORK TIMES BESTSELLER • This vibrant, tender, and moving tale pulses with the excitement of New York City, as Danielle Steel explores twists of fate, and the way that sometimes, in special places, friends can be the family we need most. They come together by chance in the heart of New York City, four young women at turning points in their lives. Claire Kelly finds the walk-up apartment—a spacious loft in Hell’s Kitchen. But the aspiring shoe designer needs at least one roommate to manage it. She meets Abby Williams, a writer trying to make it on her own, far away from her successful family in L.A. Four years later, Morgan Shelby joins them. She’s ambitious, with a serious finance job on Wall Street. Then Sasha Hartman, a medical student whose identical twin sister is a headline-grabbing supermodel. And so the sprawling space, with its exposed brick and rich natural light, becomes a home to friends about to embark on new, exhilarating adventures. Frustrated by her ultra-conservative boss, Claire soon faces a career crisis as a designer. Abby is under the spell of an older man, an off-off-Broadway producer who exploits her and detours her from her true talent as a novelist, while destroying her self-confidence. Morgan is happily in love with a successful restaurateur who supplies her roommates with fine food. At her office, she begins to suspect something is off about her boss, a legendary investment manager whom she’s always admired. But does she even know him? And Sasha begins an all-work-no-play residency as an OB/GYN, as her glamorous jet-set sister makes increasingly risky decisions. Their shared life in the apartment grounds them as they bring one another comfort and become a family of beloved friends. Unexpected opportunities alter the course of each of their lives, and as they meet the challenges, they face the bittersweet reality that in time, they will inevitably move away from the place where their dreams began. From the Hardcover edition.

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